Fall brings us back into our kitchens, eager to try ambitious new recipes that are heavy on both flavor and ingredients. Here are five books you’ll want to add to your culinary library.

Bluestem: the Cookbook by Colby Garrelts and Megan Garrelts, with Bonjwing LeeThe owners of Kansas City’s Bluestem Restaurant showcase local, Midwestern ingredients in dishes such as rack of venison with pickled lady apples and spiced nutty corn. Profiles of local farmers and food suppliers celebrate these often-unheralded foodies.

Burma: Rivers of Flavor by Naomi DuguidThis stunning book is part cookbook, part culinary anthropology, and, throughout, a feast for the eyes as you marvel at Duguid’s beautiful photos, taken over the past 20 years as the author traveled through the country.

My Last Supper, The Next Course by Melanie DuneaDunea gets some of the top chefs in the world — like Joel Robuchon, Grant Achatz, Bobby Flay, and John Besh, among many others — to reveal their ultimate meals. In the one-page interviews, the chefs dish about the drinks, music, and dining companions that would accompany the meal, and, for the unintimidated home chef, recipes follow.

The Mansion on Turtle Creek Cookbook with Helen Thompson and a foreword by Dean FearingBilled as “haute cuisine, Texas style,” this celebration of the iconic Dallas restaurant’s famous recipes includes the Mansion’s signature dish, tortilla soup, as well as plenty of lore about the restaurant and some of its well-known diners.

Canal House Cooks Every Day by Melissa Hamilton and Christopher HirsheimerGorgeous photography showcases some of the more than 200 recipes in this seasonal guide to great eating every day. You’ll learn to master the fine art of braising and prepare a quick but gourmet lunch.